Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

Author： Lopez Diaz T.M.   Gonzalez C.J.   Moreno B.   Otero A.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.19, Iss.1, 2002-02, pp. : 1-7

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